A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920

Total Page:16

File Type:pdf, Size:1020Kb

A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920 Portland State University PDXScholar Dissertations and Theses Dissertations and Theses Spring 7-3-2018 A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920 Lyndsay Danielle Smith Portland State University Follow this and additional works at: https://pdxscholar.library.pdx.edu/open_access_etds Part of the United States History Commons Let us know how access to this document benefits ou.y Recommended Citation Smith, Lyndsay Danielle, "A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920" (2018). Dissertations and Theses. Paper 4497. https://doi.org/10.15760/etd.6381 This Thesis is brought to you for free and open access. It has been accepted for inclusion in Dissertations and Theses by an authorized administrator of PDXScholar. Please contact us if we can make this document more accessible: [email protected]. A Temperate and Wholesome Beverage: The Defense of the American Beer Industry, 1880-1920 by Lyndsay Danielle Smith A thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts in History Thesis Committee: Catherine McNeur, Chair Katrine Barber Joseph Bohling Nathan McClintock Portland State University 2018 © 2018 Lyndsay Danielle Smith i Abstract For decades prior to National Prohibition, the “liquor question” received attention from various temperance, prohibition, and liquor interest groups. Between 1880 and 1920, these groups gained public interest in their own way. The liquor interests defended their industries against politicians, religious leaders, and social reformers, but ultimately failed. While current historical scholarship links the different liquor industries together, the beer industry constantly worked to distinguish itself from other alcoholic beverages. To counter threats from anti-alcohol groups, beer industry advocates presented their drink as a wholesome, pure, socially and culturally rich, and economically significant beverage that stood apart from other alcoholic beverages, especially distilled spirits. Alongside these responses, breweries industrialized, reflecting scientific and technological innovations that allowed for modern production, storage, and distribution methods. Despite popularity and economic successes, the beer industry could not survive the anti-saloon campaigns, the changing nature of the American economy and taxation, political ambitions of the anti-liquor interests, and the influence of the First World War, which brought with it anti-German sentiments. This thesis will uncover the story of the American beer industry’s attempt to adjust to several threats facing it and how beer was ultimately condemned to the same fate as wine and spirits when National Prohibition went into effect. ii Dedication To my family, biological and otherwise, who support me despite not always understanding my choices. That includes my cats whose companionship throughout the pursuit of my graduate degree was truly invaluable. Thank you. iii Acknowledgements I never liked the taste of beer. Though my research into America’s beer history inspired me to gradually expand my palate, I did not begin my research based on personal beverage preferences. Instead, this study began as a journey to better understand why there is a passion for craft beer in my current hometown of Portland, Oregon. Independent breweries are common features in the city, and there is an abundance of beer-related events throughout the Pacific Northwest. The more I researched the beer industry in Portland, however, the more I saw its connection to a grander national history. What follows is a historical narrative that is intended to introduce readers to a momentous period in the history of the American beer industry, focusing on the years between 1880 to 1920. In short, this period marked the evolution of beer brewing into a significant American industry. Beer consumption rates soon surpassed all other alcoholic beverages. Simultaneously, beer industry advocates uniquely defended beer’s legitimacy in the face of several anti-alcohol campaigns. My research revealed how the beer industry played a complex political, economic, social, and cultural role in American history. Beer connected people and places in both positive and controversial ways. My hope is that this thesis will contribute to existing scholarship while sparking interest in researching American beer history further. In the future, I hope to expand on this topic and share my research with the public. For one, I want to help digitize primary material and make it more accessible to scholars and the public. Also, I want to study in detail more localized beer histories, such as those iv in the different regions of the United States. The relationships of different races, ethnicities, genders, and nationalities to the beer industry also deserve more scholarly attention. Finally, a comparative history of the American beer industry’s experience with alcohol reform to that of other nations might positively complicate the current historical narrative. As a public historian, I also want to explore different and impactful ways to engage the public in this topic. Already, there are numerous beer collectors and amateur historians with a passion for the history told through material culture. As one of the first stages of researching for this thesis, the American Breweriana Association extended a membership invitation to me. Through the ABA, I met Bryan Anderson, reputed to have one of the most impressive collections of pre-Prohibition breweriana from the Pacific Northwest. Viewing his collection helped me to better appreciate the material culture of the pre-Prohibition beer industry and inspired the subsequent direction of my research. I want to thank Bryan and his wife Laurie for their hospitality. I also want to thank Al Elkins for connecting me to Bryan and the ABA. I believe the increasing public interest in beer and beer history in the wake of the craft brewing revolution provides a platform to discuss historical connections to the current beer culture. I am curious to find what can be learned as more people, professional historians or otherwise, engage with beer history. There are several other people that deserve acknowledgement for their contributions to this work. While I remain brief here, I fear that some names will be left out. I apologize in advance and hope that I can personally share my gratitude. For now, I v must begin by giving special thanks to my thesis committee: Catherine McNeur, Katy Barber, Joseph Bohling, and Nathan McClintock. Their critiques and attention to detail were invaluable. Their trust and kind remarks were far more gracious than I expected and much appreciated. As a whole, my experience with the history department at Portland State University was very pleasant throughout the three years that I studied there. The staff and faculty that I interacted with shared a passion for history and truly cared about the well-being and professional growth of the students. While I shared sections of this thesis with different people, including commandeering numerous conversations to divulge some of the “cooler” stuff I found in my research, there were a couple notable readers that I wish to acknowledge here. First, my thesis advisor, Catherine McNeur provided incredible patience and guidance every step of the way. She was always accessible and put me at ease when the process overwhelmed me. Furthermore, she was the only one to read and comment on every draft over the last two and half years. I know that this thesis would not have been possible without her encouragement and welcomed criticisms. Another reader, C.J. Allen, has the distinction of having proofed most of my scholarly work over the last twelve and a half years. He read the final drafts of this thesis, helped me to vocalize my intentions and main arguments in meaningful ways, and talked me through some of the more challenging edits in the final stages. Moreover, over the last several months, he assisted me with this project from a distance while serving in the United States Navy. vi I also want to acknowledge my graduate program cohort as positive influences throughout my studies at PSU. Through countless discussions, positive feedback, and just being wonderful role models, these individuals helped me in researching and writing this thesis. Even more so, they helped me to better appreciate the work we do as historians. I wish Taylor Bailey, Nicole Kindle, Tanya Monthey, Will Schneider, Greta Smith, and Heather Viets the very best in their personal and professional endeavors. In researching this thesis, I visited the Oregon Historical Society Research Library, Oregon State University Oregon Hops and Brewing Archives, and the City of Portland Archives and Records Center. I want to thank the staff at each of these institutions for their help. Tiah Edmunson-Morton, archivist and curator of the Oregon State University Oregon Hops and Brewing Archives, provided the most help at multiple points during this process. She spoke with me at length more than once and reached out with digital material when I could not make the trip to Corvallis. Her passion for beer history was evident in every one of our exchanges and can be witnessed in the depth and quality of work she does for the archives. Next, I want to acknowledge my family and closest friends. I dedicated this thesis to them as they provided the encouragement, support, and stability that I needed as my work progressed. To list every person here is not possible, but I do want to recognize a few individuals specifically: my mom and dad; my sisters, Amanda and Kayla; Amanda Gunter; Jessica Dickson; C.J. Allen; and D.J. Kerns. These individuals were consistent, gracious companions throughout this thesis project and my pursuit of a graduate degree. vii Finally, I feel it is important to acknowledge that my appreciation for beer and beer culture have changed over the course of this project. This undertaking challenged me personally and professionally while introducing me to so many wonderful individuals along the way.
Recommended publications
  • Real Life: Students' Quest
    Uif!Kpvsobm!pg!Qbdjgjd!Vojpo!Dpmmfhf Winter 2007 REAL LIFE: STUDENTS’ QUEST viewpoint STAFF editorial viewpoint Executive Editor Julie Z. Lee, ’98 | [email protected] Editor Lainey S. Cronk, ’04 | [email protected] ASKING HARD QUESTIONS by Lainey S. Cronk | Alumni Editor Herb Ford, ’54 | [email protected] Sometimes people worry about me. I can see Layout and Design Barry Low, ’05 | [email protected] Art Director Cliff Rusch, ’80 | [email protected] something like a wince when I ask certain ques- Photo Editor Barry Low, ’05 | [email protected] tions. I can sense that under their intelligent de- Contributing Writers Christopher Togami, ‘07 Copy Editor Rita Hoshino, ’79 bate about possible answers they’re thinking, “Oh Cover Design Barry Low, ’05 dear, she must be struggling with her faith!” and PUC ADMINISTRATION “Where is this questioning going to take her?” President Richard Osborn, Ph.D. Vice President for Academic Administration Nancy Lecourt, Ph.D. Vice President for Financial Administration John Collins, ’70, Ed.D. Uif!zfbst!evsjoh!boe!kvtu!bgufs!dpmmfhf!xfsf!gvmm! jofwjubcmz!tqjmmfe!joup!fwfsz!bsfb!pg!nz!mjgf-! Vice President for Advancement Pam Sadler, CFRE Real Life pg!rvftujpot!gps!nf!jo!ufsnt!pg!sfmjhjpo/!Ipx!up! jodmvejoh!Hpe!boe!bmm!uijoht!tqjsjuvbm!boe! Vice President for Student Services Lisa Bissell Paulson, Ed.D. 4 Students’ Quest for Relevant Faith xpsl!uifn!pvu@!Ipx!up!bqqmz!uifn!jo!sfbmÒps!bu! sfmjhjpvtÒboe!uif!botxfst!pggfsfe!cz!nz!sfmjhjpo-! mfbtu!qptu.dpmmfhfÒmjgf!jo!b!xbz!uibu!J!dpvme!hsbtq! xijdi!xbt!gvodujpojoh!jo!tvdi!b!ejggfsfou!qmbof/
    [Show full text]
  • An Interpretation of the Captain Frederick Pabst Mansion: the Response Based Approach
    University of Pennsylvania ScholarlyCommons Theses (Historic Preservation) Graduate Program in Historic Preservation 2000 An Interpretation of the Captain Frederick Pabst Mansion: The Response Based Approach Cheryl Elaine Brookshear University of Pennsylvania Follow this and additional works at: https://repository.upenn.edu/hp_theses Part of the Historic Preservation and Conservation Commons Brookshear, Cheryl Elaine, "An Interpretation of the Captain Frederick Pabst Mansion: The Response Based Approach" (2000). Theses (Historic Preservation). 364. https://repository.upenn.edu/hp_theses/364 Copyright note: Penn School of Design permits distribution and display of this student work by University of Pennsylvania Libraries. Suggested Citation: Brookshear, Cheryl Elaine (2000). An Interpretation of the Captain Frederick Pabst Mansion: The Response Based Approach. (Masters Thesis). University of Pennsylvania, Philadelphia, PA. This paper is posted at ScholarlyCommons. https://repository.upenn.edu/hp_theses/364 For more information, please contact [email protected]. An Interpretation of the Captain Frederick Pabst Mansion: The Response Based Approach Disciplines Historic Preservation and Conservation Comments Copyright note: Penn School of Design permits distribution and display of this student work by University of Pennsylvania Libraries. Suggested Citation: Brookshear, Cheryl Elaine (2000). An Interpretation of the Captain Frederick Pabst Mansion: The Response Based Approach. (Masters Thesis). University of Pennsylvania, Philadelphia, PA. This thesis or dissertation is available at ScholarlyCommons: https://repository.upenn.edu/hp_theses/364 ^mm^'^^'^ M ilj- hmi mmtmm mini mm\ m m mm UNIVERSITVy PENNSYLV\NL\ LIBRARIES AN INTERPRETATION OF THE CAPTAIN FREDERICK PABST MANSION: THE RESPONSE BASED APPROACH Cheryl Elaine Brookshear A THESIS in Historic Preservation Presented to the Facuhies of the University of Pennsylvania in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE 2000 V^u^^ Reader MossyPh.
    [Show full text]
  • Drink Choices
    Who is in the Tavern? - Drink Choices A bottle curiously labeled "DO NOT DRINK THIS EVER" A cherry cordial A Drake's Tongue. A little dab of Wyvern poison gives it it's zing! a dry mead with vanilla beans and cinnamon a dry red-brown ale a medium-bodied red wine with a smooth, dry finish A pale, watery ale A Polite Serving of Almond Milk Absynthe Abyssal Crimson Ale Aged Honey Mead Albis Shinehouse's Carrot Schnapps Ale All-or-Nothing Ale Alpine Herbal Soda Apple and Blackberry Cider Applejack Applejack Assassin Vine Wine Balik Stonefist's Mushroom Vodka Batmilk Stout beer Black Stout Blackberry Moonshine Blackwish Brewing Co. Pale Ale Blood Wine Bloody Mary Blue Dragon Wine Blue Moon Mist Blue Phoenix Elixir Blue Snow Water Butter Beer Chocolate Whiskey with Marshmallows Cloudberry Wine Cloudberry wine Cold almond milk Corpse Reviver #2 Critical Hit Dark Rum Deep Dwarf Dark Ale Demons Spit Stout Double Chocolate Stout Dragon Blood Tequila Dragon Sweat Dragon's Breath Ginger Beer Dragon's Breath Liquer Drambuie Dry red wine with sugared fruit slices. Dry white wine, aged in oak Dwarven Ale Dwarven Stout Elderblossom Wine Eleven Pear Cider from Imratheon Elorian Sprite Wine Elven Honey Mead Elven Pale Ale Elverquist (rare elven wine) Elvish Mint Tea Elvish Pale Ale Emerald Dream (absinthe) Fermented Owlbear Blood Firefly Ale -- For when you want to have a healthy glow about you. Firewine Five Foot's Frothingslosh Flametongue-Hellfire Pepper Porter fragrant mug of hot chamomile tea Ghost pepper pineapple juice Gimlet Ginger Scald Gnoll Booger
    [Show full text]
  • Beer and Malt Handbook: Beer Types (PDF)
    1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen 4 BEER & MALT HANDBOOK. BACKGROUND Known as the ‘mother’ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which PILSNER contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume C olor6 -12 °EBC Bitterness 2 5-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications.
    [Show full text]
  • BJCP Exam Study Guide
    BJCP BEER EXAM STUDY GUIDE Last Revised: December, 2017 Contributing Authors: Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning. Revised 2006 by Gordon Strong and Steve Piatz. Revised 2012 by Scott Bickham and Steve Piatz. Revised 2014 by Steve Piatz Revised 2015 by Steve Piatz Revised 2017 by Scott Bickham Copyright © 1998-2017 by the authors and the BJCP CHANGE LOG January-March, 2012: revised to reflect new exam structure, no longer interim May 1, 2012: revised yeast section, corrected T/F question 99 August, 2012: removed redundant styles for question S0, revised the additional readings list, updated the judging procedure to encompass the checkboxes on the score sheet. October 2012: reworded true/false questions 2, 4, 6, 8, 13, 26, 33, 38, 39, 42, and 118. Reworded essay question T15. March 2014: removed the Exam Program description from the document, clarified the wording on question T13. October 2015: revised for the 2015 BJCP Style Guidelines. February, 2016: revised the table for the S0 question to fix typos, removed untested styles. September-October, 2017 (Scott Bickham): moved the BJCP references in Section II.B. to Section I; incorporated a study guide for the online Entrance exam in Section II; amended the rubric for written questions S0, T1, T3, T13 and T15; rewrote the Water question and converted the rubrics for each of the Technical and Brewing Process questions to have three components; simplified the wording of the written exam questions’ added
    [Show full text]
  • Jacob Riis: How the Other Half Lives
    Name: ___(ANSWER KEY)___ Hour: ______ Jacob Riis: How the Other Half Lives Introduction The rapid growth of industrialization in the United States of the 1880s created an intense need for labor. The flood of tens of thousands of people— of them immigrants— northeastern cities created a housing problem of major proportions. Landlords, rushing to realize quick profits, persisted in subdividing their apartments into ever smaller units, forcing the poor into increasingly overcrowded living conditions. In the late 1880s, Jacob Riis, himself a Danish immigrant, began writing articles for the New York Sun that described the realities of life in New York City's slums. Riis was one of the first reporters to use flash photography, allowing him to take candid photos of living conditions among the urban poor. In 1890, he published How the Other Half Lives, illustrated with line drawings based on his photographs. Riis's work helped spark a new approach to reporting called "muckraking" that eventually led to the Progressive Era reform movements to improve these conditions. Here is an excerpt from Riis's book. How the Other Half Lives The twenty-five cent lodging-house keeps up the pretence of a bedroom, though the head-high partition enclosing a space just large enough to hold a cot and a chair and allow the man room to pull off his clothes is the shallowest of all pretences. The fifteen-cent bed stands boldly forth without screen in a room full of bunks with sheets as yellow and blankets as foul. At the ten-cent level the locker for the sleeper's clothes disappears.
    [Show full text]
  • The Challenge of Slums: Socio-Economic Disparities
    International Journal of Social Science and Humanity, Vol. 2, No. 5, September 2012 The Challenge of Slums: Socio-Economic Disparities Masoumeh Bagheri other important aspects such as informality [6]. The Abstract—The paper sheds light on the findings from a majority of these areas are developed in contradiction to survey carried out by the Informal Settlement Development building laws and planning regulations, as residents build Facility. This attempted, for the first time to identify houses on state-owned land or on privately-owned unplanned areas spatially in all the urban centres in Iran. agricultural land without getting permission to build or fit in Result of this study showed that, about 16 percent of the active with land use plans, it is considered illegal or informal populations in Ghale chenan are jobless or seeking a job, about 1933 of people are retired or physically disabled settlement and sometimes slums in Iran. As in other Third supported by different welfare organization. At present, one World countries, the dominant strategies for housing and of the important problems in Ahwaz is, its water service provision for [Iran‘s] urban poor include slum contamination, due to the flow of hospital, industrial, and upgrading and site and service schemes. However, the domestic sewage in the Karron River which supply drinking efficacy of these strategies has been limited by ambivalent water of residents. The very important point repeatedly government attitudes to irregular settlements [7] and to the occurring in the case of vulnerable, poor, and disadvantaged fact that ―in the eyes of the political elite, the administrator, strata especially the youth of Ghale chenan is illiteracy and unemployment.
    [Show full text]
  • Rediscovering Milwaukee's Historic Breweries Part I: Milwaukee's Downtown Breweries Kevin M Cullen
    Rediscovering Milwaukee's historic breweries Part I: Milwaukee's downtown breweries Kevin M Cullen When you mention Milwaukee, one asso- congregate in solidarity as we investigate ciation in particular comes to mind, beer. ancient and traditional alcoholic bever- This is because Milwaukee, Wisconsin ages around the world. Hence, it was a once boasted the largest production of logical and easy leap to get this eager beer than any other city in America and public on board to rediscover their own indeed the world. As an agricultural and city's brewing legacy. industrial hub on Lake Michigan for more than a century and a half with a thirsty Therefore, the first of what will be four population of ethnically proud beer ‘Legacies of Milwaukee Brewing’ tours lovers, Milwaukee was well poised to took place on 17 April 2010. It was decid- conquer the American brewing industry. ed given the breadth and scope of this What many people do not know however, city's brewing heritage, that we would is that this city has seen more than 100 focus our first tour on the historic and brewing companies come and go over contemporary breweries of downtown the past 170 years and unfortunately the Milwaukee. With Kalvin at the helm of a original breweries as well. full motor coach bus, Leonard Jurgensen as the Milwaukee brewery historian and I Therefore, as part of the Distant Mirror as the archaeological tour guide, we Archaeology Program at Discovery World made our way to one of Milwaukee's first (a science and technology museum in brewery sites at the end of Clybourn Milwaukee, Wisconsin) I am attempting Street (formerly Huron Street) and Lincoln to rediscover this brewing legacy through Memorial Drive (formerly the Lake urban archaeological expeditions.
    [Show full text]
  • A.G. Perino Vermouth Classico
    Introducing: A.G. Perino In celebration of our Italian Heritage, these vermouths are blended in honor the Perino Family's tradition of gathering to share great wine, great food, and great company. I have dedicated the brand to our grandfather, Anthony G. Peroni. We are committed to crafting high-quality vermouth that our discerning family would be proud to serve at their table. We are delighted to be able to share A.G. Perino Sweet and Dry Vermouth with you and your family. - Anthony G. Perino III OFFERINGS: Sweet Vermouth, Dry Vermouth SWEET VERMOUTH Sweet vermouth is a vermouth made from red wine with added essences of herbs, spices, and botanicals. TASTING NOTES Caramel in color, this vermouth leads with woodsy notes of balsam and clove and follow with warm flavors of walnut husk, vanilla, honey, and Ceylon cinnamon. Enjoy on the rocks with an orange peel garnish or mixed into a cocktail. RECIPES Cooking: Sweet vermouth can replace red wine in any recipe to add more flavor and depth to the dish. Chocolate sauce and jams are popular recipes using sweet vermouth Cocktails: Sweet vermouth can be sipped neat or on the rocks but is more commonly used in cocktails. Popular sweet vermouth cocktails include: Manhattan, Negroni, Rob Roy, Americano, and Vieux Carre. DRY VERMOUTH Dry vermouth is a vermouth made from white wine with added essences of herbs, spices, and botanicals. TASTING NOTES This vermouth leads with notes of citrus zest, followed by flavors of bay leaf, lemon grass, cucumber, lanolin, grapefruit pith, and white pepper. Enjoy on the rocks with a lemon twist or mixed into a cocktail.
    [Show full text]
  • Adventists Doing?
    The]ournal of the Association of Adventist Forums The Environment, Stupid , GOD AND THE COMPELLING '' CASE FOR NATURE RESURRECTION OF THE WORLD LETTERS FROM AFRICA WHAT ARE ADVENTISTS DOING? THE CURIOUS IMAGINATION APOCALYPTIC ANTI-IMPERIALISTS ACROBATIC ADVENTISTS January 1993 Volume 22, Number 5 Spectrum Editorial Board Consulting Editors I Beverly Beem Karen Bottomley Edna Maye Loveless Editor English History English I . Roy Branson Walla Walla College Canadian Union College La Sierra University Bonnie L Casey Edward Lugenbeal RoyBenlon if;:._, Anthropology Matbematical Sciences Writer/Editor i~\ Washington, D.C. Atlantic Union College Senior Editor Columbia Union College ~tl Donald R. McAdams TomDybdahl Roy Branson Raymond Cottrell President Etbics,l(ennedy Institute 1beology :1 Lorna Linda, California McAdanls, Faillace, aud Assoc. Georget<iwn University ! Clark Davis Mirgar~t McFarland Assistant Editor JOY ano Coleman c .... Asst Aftorney General Freelance Writer History University of Soutbem California Annapolis, Maryland Chip Cassano Berrien :>Jttings, Michigan Lawrence Geraty Ronald Numbers Molleurus Couperus History of Medicine ! Pbysician President Atlantic Union College University of Wisconsin News Editor · Angwin, California Fritz Guy Benjamin Reaves Gary Chartier Gene Daffern President Pbysician President Oakwood College Frederick, Maryland La Sierra University Karl Hall Gerhard Svrcek.Seiler I Book Review Editor Bonnie Dwyer History of Science Psychiatrist Journalism Beverly Beem Harvard University Vienna, Austria ·:! Folsom,
    [Show full text]
  • September 2016 Historic Wauwatosa Published by the Wauwatosa Historical Society Inc
    NO. 234 SEPTEMBER 2016 HISTORIC WAUWATOSA PUBLISHED BY THE WAUWATOSA HISTORICAL SOCIETY INC. KNEELAND-WALKER HOUSE WHS 2016 TOUR OF HOMES Washington Highlands 10 a.m. - 4 p.m. Saturday, Oct. 1 @ Advance tickets $14 WHS members* 100 $17 non-members Order online *For discount, members must call 414-774-8672 or order on line: WauwatosaHistoricalSociety.org Advance ticket locations (cash or check only) Wisconsin Garden and Pet 8520 W. North Ave. The Little Read Book 7603 W. State St. Tour-day ticket sales 6300 Washington Circle House descriptions begin on page 4 $17 WHS members $20 non-members When the Highlands housed mostly horses An excerpt from John Eastberg’s Pabst Farms, page 8 This painting by Theodore Breidweiser depicts Captain Pabst, his two sons, and the farm manager inspecting their stock. NOTEWORTHY WHS EMMER WAS A DREAM Linda and Jerry Stepaniak for VOLUNTEER, DOCENT overseeing popcorn sales; Phil The non-profit, Warner for maintaining the educational Wau- Any active WHS members in- watosa Historical grounds; Patty Fibich-Warner terested in local history probably for handling financial matters; Society (WHS) knew Dan Emmer even if they was founded to Kathy Causier for overseeing the research the his- didn’t know him by name. silent auction; Chris Vogel for tory of our area Emmer, who died July 28 at age hosting the artist reception; Steve and to collect, pre- 77, frequently portrayed historic Weber and Troop 21 Boy Scouts serve and exhibit figures at special events, most objects from our who helped take down tents and past. WHS is an recently as millionaire Emery put away tables and chairs plus affiliate of the Wis- Walker, one-time owner of the helping artists set up.
    [Show full text]
  • A California Wine Primer
    part one A California Wine Primer Olken_Ch00_FM.indd 1 7/13/10 12:07:51 PM Olken_Ch00_FM.indd 2 7/13/10 12:07:52 PM A Brief History of Wine in California more than two hundred years after Spanish missionaries brought vine cuttings with them from Mexico’s Baja California and established the first of the California missions in San Diego, researchers at Madrid’s National Biotechnical Center, using DNA techniques, have traced those first vines back to a black grape that seems to be a dark-colored relative of the Palomino grape still in use for the production of Sherry. That humble beginning may not seem like it would have much to do with today’s bur- geoning wine industry, but the fact is that the Mission variety became the vine of choice in California as its population grew first through the arrival of trappers and wealthy landowners, then with the small but steady stream of wagon trains that came west out of the country’s heartland and the establishment in the 1840s of the clipper ship trade. By the time the trans- continental railroad was completed in 1869, California’s wine economy had become established, and despite world wars and periods in which the sale of alcohol was banned, the industry hung on and finally exploded into its current shape with the wine boom of the 1970s. Today, the Mission grape is gone, but the wine industry it helped spawn now boasts over a half million acres of wine grapes from one end of the state to the other.
    [Show full text]